Cooking Soy Beans

[Durgan]

http://www.durgan.org/URL/?FXZBZ 25 October 2011 Cooking Soy Beans

A bowl of soy beans is ingested for breakfast daily. A 10 Day supply is made at each cooking interval. These beans are my substitute for eggs and meat of which I seldom eat.

Method. Purchased in 10 kilo bags and stored in a plastic container. Three large cups are cooked in my pressure cooker. The beans are washed, boiled for about 15 minutes and the water is discarded. Beans are placed in a colander and put into the pressure cooker, air is removed, then cooked for about two hours at 15 PSI. When removed from the pressure cooker, water is added and some molasses for flavour, and boiled for about ten minutes to mix. Then blended and placed in litre jars, and stored in the refrigerator. They will keep for about two weeks without spoiling. A bowl full is eaten each morning for breakfast. All beans must be thoroughly cooked to facilitate digestion.

Other beans are cooked in a similar fashion, except for the blending and the addition of spices of choice. Beans must be cooked, and often peoples dislike of this amazing food is due to under cooking. Soy beans retain their shape with cooking.

[greenorelse]

2 hours in a pressure cooker? Yikes.

Most beans, I soak overnight. Then they require between three and four minutes in the pressure cooker, honest, then let the cooker cool down off the gas otherwise the beans burst. A drop of oil in the cooker stops foaming.

Admittedly, I just eat them as beans, not whizzed or mushed or anything, just added to tomato sauces or stews. But two hours? They'd be just mush, not beans. Whatever floats your boat, I suppose!

As a comparison, brown rice requires around 7 or 8 minutes, with the pressure let off quickly under a running cold tap, marrowfat peas around the same time, likewise let the pressure off quickly to make mushy peas.

[Durgan]

A few points.
The colander inside the pressure cooker prevent foaming and blockage of the safety valve, when cooking peas, beans or other things with floating parts.

Soy beans never turn to mush, no matter how long cooked in the pressure cooker. I cook all the normal beans for an hour and they are not mush. Soaking is not necessary using the pressure cooker. Have a close look at the pictures and notice the beans are still whole, but cooked. The common navy bean is mush generally. I never use this bean.

Beans are difficult to digest unless cooked sufficiently. Beans have almost disappeared from most people's diet, since they find them gassy. This is almost assuredly due to under cooking. Pioneers use to bake bean 8 to 10 hours in an oven. The pressure cooker is a quick method, relatively speaking.

The oil bit certainly does not prevent blockage of the safety valve, but the insert colander does in all cases. Everybody should experience a blow out once.

I might add most people do not use a Pressure Cooker, due to fear, and lack of knowledge as to proper use. I have done most things in a cooker over the years. To me it is a very convenient cooker in some cases, similar to a microwave..

[greenorelse]

I'll try the colander thing re foaming.

I don't fart any more than the next person, though I do have a very 'regular' constitution. Perhaps eating beans two, three or four times a week helps?

[Durgan]

I'll try the colander thing re foaming.

I don't fart any more than the next person, though I do have a very 'regular' constitution. Perhaps eating beans two, three or four times a week helps?

If you can't find a colander use one of those butterfly inserts that people use for steam cooking. I had my colander for probably 20 years. I broke the handles off so it fits into the pressure cooker. All the modern colanders now come from China, and they are the wrong shape to fit properly.